Stuffed Mushrooms

Making stuffed mushrooms to go along with those steaks I just posted about was my sister's idea.... and a really great idea for that matter. We debated for a while on the perfect vegetable side dish, eliminating more typical items like grilled asparagus and sauteed spinach. Stuffed mushrooms stood out as a bit more exciting and challenging to make, so we went for it. They actually turned out delicious, but I would recommend using Italian style bread crumbs over the crunchier panko bread crumbs we used (they happen to be lying around the house).

Ingredients

28 large white mushrooms, stems removed

1/2 cup Italian Style breadcrumbs

1/2 cup pecorino romano, grated

2 garlic cloves

2 tbsp fresh parsley

salt and pepper

2 tbsp cup olive oil

Start by preheating the oven to 400 degrees. Place all the ingredients in a food processor and pulse until mixture is well blended. Set aside mixture to later stuff mushrooms with.

Wash the mushrooms and remove their stems. Spray a baking sheet with non-stick pray and place the mushrooms on it, cap down.

Fill the mushrooms with the mixture and sprinkle with excess cheese. Also drizzle a little olive oil over the tops of the mushrooms.

Bake for about 25 minutes, remove, let cool and enjoy!